Quicker, easier, *and* just as delicious. Ingredients - 2 lbs. Granny Smith apples - 2 lbs. Braeburn apples - 1 tsp. ground cinnamon - 3/4 cup granulated sugar - 1/2 cup butter - 1 cup firmly packed light brown sugar - 1 (14.1-oz.) package refrigerated piecrusts - 1 egg white - 2 Tbsp. granulated sugar - Butter-pecan ice cream (optional) Directions 1. Preheat oven to 350ºF. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. 3. Spoon apple mixture over piecrust. 4. Top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape. 5. Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream. #applepie #skilletdesserts #applepierecipe #southerndessert - @southern_living